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Preheat the grill on high. While grill is preheating, prepare the peppers by using one of the methods above. Once the stems, ribs and seeds are removed and the pepper is cut into sections, place them on a baking sheet. Brush them with oil on both sides. Place the peppers on the grill directly over medium heat. Cook for 6 to 10 minutes, turning once throughout cooking time.
Ready In. 1  Rinse the poblano peppers, and remove the stem and core. 2  Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat. 3  Rinse the peppers under cold running water to remove as much of the black skin as possible. 4  Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. Insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. 2  Coat the peppers in flour. 3  Gently place the peppers into the hot oil, and reduce the heat to medium. 4  Fry for 3 to 5 minutes per side. 5  Don't try to turn them over until the bottom has a firm crust on it.